Thursday, March 4, 2010

Minestrone Soup

Farmers across America sell their produce at roadside stands & Farmers Markets. In 1977 the first New York greenmarket was founded. The then leadership of California urged the California Department of Food and Agriculture to introduce new regulations that would exempt farmers from only selling to licensed brokers and stringent packaging requirements. Now there are over 350 certified Farmers markets in the state of California - with more than eighty-five in Southern California alone. One of the newest markets is here, The Hawthorne Del Aire Certified Farmers Market open rain or shine Saturday's, 9am -1pm; located in the parking lot of DaVinci Charter School on the corner of Aviation and West 135th Street.

Farmers from Bakersfield, Fresno, Riverside and San Diego County bring their seasonal harvest of farm fresh produce to sell here. If you care about flavor, price and nutritional value of the food you eat, the farmers market is your kind of place. What would take days to get to your local grocery store is next day at the Farmers Market. Where else can you ask a farmer directly about the food you eat?

Hank's Bistro in Lawndale is the greatest place for lunch or dinner using the freshest, and flavorful of ingredients . They've share with us their recipe for Minestrone soup. Italian Minestrone is a Big Soup using a seasonal selection of vegetables. On a cold rainy day it's a perfect healthy meal however in Italy they eat hot Minestrone in the summer to cool down!

So come visit a farmers market and select your favorite vegetable for this hearty and satisfying soup inspired by Hank's Bistro & Royal Palace!

Minestrone Soup

I N G R E D I E N T S

4 Cups Chicken Stock

1 Large Potato, Cubed

1 Onion, Chopped

1 Tablespoon of Olive Oil

2 Stalks of Celery, Chopped

2 Carrots, Chopped

1 Cup Fresh Corn Kernels

1 Large Zucchini, Sliced

1 Cup Broccoli, Florets Separated & Stem Chopped

1 Cup Cauliflower

1 Large Head Cabbage, Finely Chopped

1 Tablespoon French Thyme (Penzy's)

1 Tablespoon Sage (Penzy's)

2 Tablespoon of Tomato PasteMinced Garlic Clove, To Taste

Salt & Pepper, To Taste

Beans & Pasta Optional

D I R E C T I O N S

1 In a large soup pot saute' chopped onion in olive oil. Combine the chicken stock, vegetables and seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.

2. Stir in beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with Salt & Pepper.